Guatemalan · beginner
Guatemalan Kakik Turkey Leg Stew With Mint And Smoked Chiles
A signature Mayan spiced turkey stew featuring an aromatic red broth seasoned with toasted allspice, achiote, mild smoked chiles, and fresh spearmint.
- PREP TIME
- 15 min
- COOK TIME
- 45 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place plum tomatoes, tomatillos, garlic cloves, and dried chiles on a hot dry skillet over medium heat. Toast for 6 to 8 minutes, turning frequently, until blistered and fragrant.
- 02
Peel the charred garlic cloves. Blend the charred tomatoes, tomatillos, chiles, garlic, ground achiote, crushed allspice, and 1 cup of halal chicken broth until completely liquefied.
- 03
In a large heavy-bottomed pot, combine the turkey drumsticks, remaining 3 cups of chicken broth, and the blended recado broth.
- 04
Bring the mixture to a boil over medium-high heat, then lower heat to medium-low to maintain a gently bubbling simmer.
- 05
Cover and cook for 35 minutes, stirring occasionally, until the turkey is fully tender and cooked through to an internal temperature of 165 Fahrenheit (74 Celsius).
- 06
Stir in the fresh chopped mint leaves during the final 3 minutes of cooking. Season with salt to taste and serve hot in wide bowls with white rice.
A LITTLE KITCHEN KNOW-HOW
Infusing Fresh Herbs into Recados
Adding delicate aromatic herbs like fresh mint at the very end of cooking to preserve bright essential oils over robust simmered spices.
Notes from the kitchen
- Fresh mint added right at the end provides the iconic herbaceous high-note essential for authentic Kakik.
- You can substitute turkey with bone-in chicken thighs if turkey drumsticks are unavailable.
- Original home-cooking adaptation inspired by Guatemalan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.